Fish needs a little acid, even just a squeeze of lemon to perk it up. I have gone a little further here with a gazpacho vinaigrette. Gazpacho is a Spanish soup with many variations but the basic one as we know it is a cold chunky tomato vegetable soup. I added olive oil and sherry wine vinegar to the usual gazpacho vegetable suspects and transformed it into a chunky vinaigrette for the sautéed fish.  I think you will find this a very refreshing quick dish. .

Makes 6 servings
Hands-on time: about 25 minutes
Total preparation time: 30 minutes

1 cup coarsely chopped and 1/3 cup finely diced beefsteak tomato
1/3 cup coarsely chopped and 1/3 cup finely diced red bell pepper
½ cup coarsely chopped and 1/3 cup finely diced peeled seedless cucumber
2 tablespoons finely chopped onion, soaked in ice water for 10 minutes and drained
2 tablespoons sherry vinegar
½ teaspoon minced garlic
Kosher salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1/4 cup sliced pimento-stuffed olives, optional
1/3 cup Wondra or unbleached all-purpose flour
Six 6-ounce pieces skinned artic char fillets, skinned black sea bass fillets or swordfish.

Purée the coarsely chopped tomato, bell pepper, and cucumber with the onion, vinegar, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a blender until smooth.  Set aside 3 tablespoons of the oil; add the remaining oil in a stream to the vegetable puree with the blender motor running. Transfer to a bowl and stir in the reserved finely diced tomatoes, bell pepper, and cucumber along with the olives, if using.

Heat the reserved 3 tablespoons oil in a medium nonstick skillet over high heat until hot. Season the fish on both sides with salt and pepper and then dredge in the flour, shaking off the excess. Reduce the heat under the skillet to medium-high and add the fish. Cook the fish until golden, about 3 to 4 minutes a side. Transfer the fish to serving plates and spoon some of the vinaigrette over each serving.